The Superior times. [volume] (Superior, Wis.) 1870-1912, 1887-04-23
DAIRYIN0.
HosU to Keen MIR,


exposed to air, but to be conducted as
directly and speedily as possible from the
milk-ducts OF the parent to the stomach Of
the offspring. AS liquid containing a
GOOD deal OF the element nitrogen, it is
liable to early decay, or, in other words, to
changes In its chemical and mechanical
condition. The temperature it has when
MIXED from the COW is favorable to its
decomposition. Above or below blood heat
its decay is moro or less retarded; and, by
passing q volume of oxygen through it, it is
made to keep the longer. Left alone, it is
a suicidal sort OF thing, constantly inviting
it's own destruction, SO to speak. II drinks
in greedily foul odors from the atmosphere,
and provides just the food that bacteria
delight in. 1t is determined not to remain
in its original form, for it begins to throw
of lis cream at once on coming to rest
10 chemists 1t IS known as O TRANSITION
compound" seeking fresh conditions and
combinations. 1t IS ccngenial food to the
fermentive germs that float in the air, and
contains within itself principle that is an
aid TO digestion, which is only another
word for decomposition.
Such being the case, milk requires in
telligent treatment if We want it to remain
as 1t is when We get it. Assuming that it
is sweet and fresh when we first take il in
for rE:a reason, by lowering the tempera-
ture, the ferments TO which it is exposed
operate much slower, or DO not operate at
ali. These ferments get hold of 1t best at
the heat 1t IS at when it comes from the
COW. They need warmth, as most things
DO, Tor their frultlon; and as we cannot get
rid OF them, because they float about in
embryo III any place where air is, the next
best thing is to deprive them of warmth.
If We boil milk, and Immediately enclose
1t IN an air-i9ht vessel, it will remain
sweet for years; but it will sour when it is
re-exposed TO the air at 60 degrees F. and
upwards. If We freeze it, and keep it
frozen, IL will remain sweet as long as We
like; but, when it comes to thaw, the effect
OF the freezing is to hasten its decompo-
sitlon. This, indeed, holds good with
butter and flesh and vegetables, with any
perishable article. in fact. 1t is their
mechanical combination which the freezing
has interfered with, and this is an aid to
chemical decay.
The effect of strong ray of light falling
on milk is to develop the fermentive organ
lsms that lead TO the decomposition of the
liquid They are Of vegetable character,
and need light as well as warmth TO enable
them to thoroughly do their work. Ii is,
therefore, eypedient to keep milk in the
shade, not necessarily in dark room, but
away from the light of a window. Butter
and eggs, too, are injured, though less
quickly, by strong light; and they should
not be exposed to its influence.
1t is generally considered advisable that
milk rooms should be well ventilated but
the air must be as pure as We can have it;
otherwise they are better without the ven-
tlation. Whatever the air is, so will be
the milk, after time. If it is tainted with
any sort of an odor, the odor of flesh, of
vegetables, of mint sauce, of paraffine, of
smoke, anything, in fact, the milk will taste
of it. Intelligent people who make butter
are aware of this, and keep their milk in
clean vessels, in pure atmosphere, in
cool room, while the cream is rising. This
IS absolutely necessary In order TO keep
pure-t favored butter that will keep as long
as it ought. A stuffy atmosphere in a room
is abominable; ventilation with impure air
is equally so; and IN either of these cases,
if they are unavoidable, it is better TO keep
the milk corked up in q bottle, previously
cooling it well, and stirring it MS it cools.
1t Is of the first Importance that milk
should be put into vessels that are scrupu-
lousy clean, aud they need cleaning after
milk as much as after almost anything
else. BY putting new milk into IA vessel
that has been more or less soured with old
speak, to the old leaven, that will turn it
all sour very soon. Before such a vessel is
employed to contain fresh supply of milk,
IL should be washed In boiling water, to
kill all the germs of sourness, both the
Tactic acid and the bacteria that it may con-
tain, and then in cold water, to cool it. 1t
is hardly necessary to say that the water
itself must be clean; this is obviou~ on the
face of it.
And again: The room must be cool, say
not more than 60 degrees, if possible, or it
is not of much use to cool the milk, which
will always rise or fall to the temperature
of the air that surrounds it. At the same
time, it is true that cooling the milk to 55
degrees or SO will preserve it the longer,
even in room that is so degrees or up
wards. Cooled milk in clean vessels, and
in q cool room whose air is fresh and
sweet, will keep well for day or two. The
cream, however, which is in mechanical
rather than in chemical combination with
the milk, will rise TO the surface unless the
milk is frequently stirred.-.Science Ners.